Mexican Chorizo Rice Bowl
Servings Prep Time
4People 20Minutes
Cook Time
1Hour
Servings Prep Time
4People 20Minutes
Cook Time
1Hour
Ingredients
Cilantro Lime Rice
Spicy Smoked Paprika Crema
Corn Salsa
Poached Eggs
Chorizo and Onions
Garnish
Instructions
Cilantro Rice
  1. See notes for instructions on how to cook long grained rice (Add the sugar in this step).
  2. When the rice is cooked, mix in the fresh lime juice, cilantro, and extra-virgin olive oil.
Spicy Smoked Paprika Crema
  1. Mix all the ingredients together and set in the fridge until you are ready to serve.
Corn Salsa
  1. Mix all the ingredients together and set in the fridge until you are ready to serve.
Poached Eggs
  1. Bring 3 inches of water to a gentle simmer. Add the white wine vinegar (see notes). Drop the eggs in one at a time and simmer for 3-4 minutes. See notes for additional information.
  2. When the whites are set. Remove the eggs from the water and set aside.
Chorizo and Onions
  1. In a pan over medium heat, cook your Mexican chorizo in 2 tsp of olive oil until the meat is crumbly (3-5 minutes).
  2. Mix in the garlic, stir for 30 seconds.
  3. Mix in your onions and cook until they are translucent (1-2 minutes). Set aside until you are ready to serve.
Serving
  1. You finally have everything you need! Grab a bowl and spoon in as much as you want.
  2. Spoon in even more…you’ve earned it!
Recipe Notes

Cooking rice without a rice cooker HERE

You will want to use 1 tbsp of vinegar for every quart of water.

This is how I poached my eggs, a way to do it without vinegar.

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